They bake up pretty thick, so you can slice them in half if needed to make 6 layers instead of 3. Chill the cake rounds, it will make your life easier. I prefer the two former, though, if you can find them at your local supermarket. If you can’t find the Duncan Hines mix, simply use the Ghirardelli one, or Betty/Pillsbury should be fine. To make the chocolate cake, simply use my traditional method you see below. Although, this compote turned out divine and really compliments the dark chocolate cake and whipped cream so very well. After all, those juicy cherries are at the peak of their season here in Utah, and it would have been a crime to let them go to waste! If you want to skip the fresh cherry compote, simply used canned cherries and you should be fine. I wanted the compote to be made from fresh cherries instead of maraschino cherries or cherry pie filling. But for this version, I wanted to switch up a couple different things. I’ve shared this recipe before, but it was in my Cake Confidence cookbook as a cupcake recipe (super yummy, loved those ones!). Some say that it’s named after the traditional clothing of the women in Black Forest (dark clothes, white shirts, hats have red pom poms that look like cherries), but either way, it’s a very traditional German cake (or gateau).Īlthough my version of the cake doesn’t have any cherry liquor in it (heeeey I belong to a church that encourages us to not drink alcohol, remember?), I still think we have a really yummy version of this cake on our hands! If you’d still love to add the cherry schnapps/liquor to the cake, I suggest adding it to the compote or brushing the cake layers with it as one would traditionally add on as a simple syrup. But the cake is known to some to be named after a cherry liquor called “ Schwarzwalder Kirschwasser” (Black Forest Kirsch from the Black Forest region).
I always thought Black Forest came from the actual mountain range in Germany. But why on earth is it called “Black Forest”? Well, let me tell you… If you haven’t heard of a Black Forest Cake before, it’s time to meet one of your newest favorite cake flavors! Rich dark chocolate cake, a sweet and tart cherry compote filling, and soft whipped cream frosting are the classic components of this traditional dessert.
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